Chicken livers, shallots, brandy and cream on toast

Name: Chicken livers, shallots, brandy and cream on toast
Yield: Serves 2
Ingredients: a knob of butter; a few sprigs of watercress to serve; 2 thick slices of granary bread; butter for spreading; 250 g chicken livers; 2 tbsp brandy; 80 ml single cream; 1 tsp Dijon mustard; sea salt and black pepper to season; a sprig of rosemary, leaves picked and finely chopped; 2 garlic cloves, sliced; 75 g smoked bacon lardons; 2 large banana shallots, each cut lengthways into 6 wedges

Preparation info

Serves
2

Difficulty
Medium

Appears in

Prue

By Prue Leith

Published 2018

About

My local pub makes something very like this. It varies a bit: sometimes there’s a slice of ham or fried mushrooms instead of the lardons. What never changes is the chicken liver, the cream and the brandy.

Ingredients

a knob of butter
2 large banana shallots, each cut lengthways into 6 wedges
75 g

Main course

Method

Heat half the butter in a large frying pan, over a medium-low heat, until just foaming. Add the shallots and lardons and fry, stirring frequently, until they have softened and browned, about 8 minutes. Add the garlic and rosemary and continue to cook for a further couple of minutes.
Take the pan off the heat, transfer the contents to a bowl and set